Spinach-Artichoke Stuffed Potatoes

Recipe

Appetizer
Spinach-Artichoke Stuffed Potatoes

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Recipe Data

20
Servings

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    1(14 oz) can artichoke hearts, drained and chopped
    1(10 oz) box frozen Hy-Vee chopped spinach, thawed and drained
    ½ c.Hy-Vee shredded Parmesan cheese
    ½ c.light mayonnaise
    ¼ tsp.Hy-Vee garlic powder
    20tiny new potatoes (1-1/2- to 2-inch diameter)

    Directions

    1. For filling, combine artichoke hearts, spinach, Parmesan, mayonnaise and garlic until creamy.
    2. Cut off the top one-third of each potato. Hollow out potatoes using a melon baller, leaving 1/4-inch thick shells. Cut a thin slice off the bottom of each potato so it will sit without tipping.
    3. Spoon rounded tablespoons of filling into hollow potato shells. Bake in a 9-by-13-inch baking dish, covered with foil, at 450 degrees for 35 minutes or until potatoes are tender and filling is golden-brown.

    Nutrition facts

    Servings

    100 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 5mg
    • Sodium: 140mg
    • Total Carbohydrates: 15g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 35%
    0%
    Iron 6%
    0%
    Calcium 6%